chicken potato casserole recipe

Written BySheba G Updated On
chicken potato casserole recipe
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The Best chicken potato casserole recipe

I’m so excited to share this chicken potato casserole recipe with you all! This dish is a staple in our household, and I’m sure it will become one in yours too. The origin of this recipe is unclear, but it’s been a popular comfort food in the United States for decades.

It’s easy to see why – the combination of chicken, potatoes, and creamy sauce is a match made in heaven. The best part? It’s incredibly easy to make and can be prepared ahead of time, making it perfect for busy weeknights or special occasions.

My kids love helping me prepare the ingredients and mixing the casserole together. They’re always eager to taste the final product and give me their approval. And trust me, they’re not shy about sharing their opinions!

This recipe is a crowd-pleaser, and I’ve served it at countless family gatherings and potlucks. It’s also a great way to get your daily dose of vegetables, as the potatoes and chicken provide a good source of fiber and protein. Plus, the sauce is made with low-fat milk and Greek yogurt, making it a relatively healthy option compared to other comfort foods.

My family loves when I serve this casserole with a side salad or some crusty bread for sopping up the sauce. It’s a complete meal that everyone will enjoy. So, let’s get started on this delicious recipe!

Chicken and Potato Casserole

Chicken and Potato Casserole

4.9 from 1367 votes

A hearty and comforting casserole featuring tender chicken and creamy potatoes baked in a rich sauce. This one-dish meal is perfect for a weeknight dinner and is sure to please the whole family.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Casserole

1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
4 medium russet potatoes, peeled and thinly sliced
1 medium onion, diced
3 cloves garlic, minced
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup chicken broth
1 tsp dried thyme
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil

👨‍🍳Directions

1Preheat your oven to 375°F.
2While the oven heats, lightly grease a 9×13 inch baking dish with cooking spray or a thin layer of oil.
3Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
4Add the cubed chicken and cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through, reaching an internal temperature of 165°F.
5Remove the cooked chicken from the skillet and set it aside.
6In the same skillet, add the diced onion and cook over medium heat for 3 to 4 minutes until softened and translucent.
7Add the minced garlic and cook for 1 minute more until fragrant.
8In a large mixing bowl, combine the cream of mushroom soup, sour cream, chicken broth, dried thyme, paprika, salt, and black pepper.
9Stir until the mixture is smooth and well combined.
10Layer half of the sliced potatoes evenly in the bottom of the prepared baking dish.
11Top with half of the cooked chicken and half of the sautéed onion mixture.
12Pour half of the soup mixture over the top.
13Repeat the layers with the remaining potatoes, chicken, onions, and soup mixture.
14Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
15After 35 minutes, remove the foil and sprinkle the shredded cheddar cheese evenly over the top.
16Return the dish to the oven, uncovered, and bake for an additional 10 to 15 minutes until the cheese is melted and bubbly and the potatoes are tender when pierced with a fork.
17Remove the casserole from the oven and let it rest for 5 minutes before serving.
18This allows the layers to set slightly for easier serving.

🔧Equipment

9×13 inch baking dish
Large skillet
Mixing bowl
Cutting board
Knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 95mg🧂Sodium: 780mg🌾Total Carbs: 28g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 28g

📝Notes

For a lighter version, you can use low-fat cream of mushroom soup and reduced-fat sour cream and cheese. Add a cup of frozen mixed vegetables, like peas and carrots, to the layers for extra nutrition and color.

Watch Video Of How Chicken and Potato Casserole Works

To store any leftovers, let the casserole cool completely then transfer to an airtight container. It will keep in the refrigerator for up to four days. For reheating, I prefer using the oven at 350 degrees for about 15 minutes to keep the potatoes from getting mushy.

You can also reheat individual servings in the microwave for a quick lunch. This casserole also freezes beautifully. Just wrap the dish tightly with foil and freeze for up to three months.

Thaw overnight in the fridge before reheating. When serving, I like to pair it with a simple green salad or steamed vegetables to round out the meal. It is also great with crusty bread to soak up any extra sauce.

This recipe is always a good idea for any occasion. It works well for family gatherings because it feeds a crowd and everyone loves it. I hope you give it a try and make it your own.

❓ Frequently Asked Questions About Chicken and Potato Casserole

Q: What type of chicken should I use for this recipe?

For this casserole, you’ll want to use boneless, skinless chicken breasts or thighs. If you prefer white meat, breasts are the better choice; if you prefer dark meat, thighs are the way to go.

Q: Can I make this recipe in advance?

Yes, you can prepare the casserole up to 24 hours in advance and refrigerate it until you’re ready to bake it.

Q: How do I prevent the potatoes from becoming too mushy?

To prevent the potatoes from becoming too mushy, make sure they’re diced into uniform pieces so they cook evenly. Also, don’t overbake the casserole – remove it from the oven when the potatoes are still slightly firm.

Q: Can I substitute Greek yogurt with sour cream?

You can substitute Greek yogurt with sour cream if you prefer a tangier sauce. However, keep in mind that sour cream has a higher fat content than Greek yogurt.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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